Lemon Raspberry Cheesecake Parfaits

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup Greek yogurt
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup raspberry preserves
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup crushed graham crackers
• Fresh raspberries for garnish
• Fresh mint leaves for garnish

Steps

1. 1 In a bowl, beat cream cheese and sugar until smooth.
2. 2 Mix in Greek yogurt, lemon zest, and lemon juice until combined.
3. 3 In another bowl, whip heavy cream and vanilla until stiff peaks form.
4. 4 Gently fold whipped cream into the lemon mixture.
5. 5 In each glass, layer crushed graham crackers, a third of the lemon cheesecake mixture, a spoonful of raspberry preserves, and repeat.
6. 6 Top with whipped cream, fresh raspberries, and mint leaves.
7. 7 Chill for at least 30 minutes before serving.

Equipment

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Clear glasses or parfait cups

Variations

• Substitute lemon with lime for a tropical twist.
• Add a layer of chocolate shavings for a decadent touch.

Substitutions

• If you're out of Greek yogurt, use sour cream for a similar tanginess.
• For a gluten-free option, use gluten-free cookie crumbs instead of graham crackers.

Pairings

• Serve alongside fresh fruit salad.
• Pair with a light dessert wine or sparkling water with a lemon twist.

Nutrition

Tips

• For a smoother texture, ensure your cream cheese is at room temperature.
• Customize with other fruit preserves or toppings for variety.

Storage

Store in the refrigerator for up to 2 days. Keep covered with plastic wrap.

Freezing: Not recommended for freezing due to the texture changes in the cheesecake layer.

Serving Suggestions

• Serve with a drizzle of extra raspberry preserves.
• Pair with a cup of coffee or herbal tea for a perfect ending to a meal.

FAQ